Cut angel food cake into one-inch squares, place in a 13×9 glass dish. Mix the two packages of strawberry gelatin with two cups of boiling water, stir until thoroughly dissolved. Add thawed strawberries to gelatin and stir. Pour over angel food cake, pressing cake down to absorb gelatin. Try to distribute the strawberries evenly.

Place apple pie filling in blender and process until the apples are in 1/4 inch pieces (or smooth, which is the way I like it). In a large bowl, blend cake mix, eggs, and apple pie filling (about five minutes – it should be rather fluffy). Place batter in a greased 13x9x2in pan. Sprinkle chocolate chips and walnuts over the top. Bake at 350 degrees for 45 minutes, or until a toothpick pushed in the center comes clean. Remove and allow to cool completely before icing.

(Icing is optional) Combine confectioners sugar, lemon juice, vanilla and water in a bowl and beat until smooth. Add more or less liquid or sugar to make a thick-runny glaze (about the consistency of thin honey). Drizzle glaze over cooled cake by spoonfuls. Glaze will semi-harden in about 10 minutes.

Place sugar, butter and milk in a heavy sauce pan and bring to a boil under medium heat. Boil for 8 minutes, stirring frequently.

Place the chocolates, marshmallow, and vanilla in a large, heat-safe bowl or saucepan. Pour boiled mixture over remaining ingredients. Mix thoroughly. Pour mixture into buttered 8X10 or 9X11 or 11×13 pan, depending on how thick you want the fudge. Allow to cool before cutting.

This makes a huge batch of thick, soft fudge. Not the dry, crusty kind. We usually have it left over for months, and are sick of it by New Year’s.

Preheat oven to 355 degrees F. Put the raisins in a small pan of water and simmer, uncovered, until they’re puffy. Drain, rinse, and allow to cool. Using a mixer, cream and beat together the butter, brown sugar, and eggs in a medium bowl. In a separate bowl, combine the flour, soda, baking powder, cinnamon, oatmeal. Add to the creamed mixture, using beater to mix. Very gently fold in the raisins.

Drop by rounded spoonfuls (teaspoon for smaller cookies, tablespoon for larger cookies) on lightly greased cookie sheets. Bake for 8-9 minutes. Remove cookies from oven before they get brown. Cool for a couple of minutes on the cookie sheet before transferring to waxed paper to cool completely.

Preheat oven to 350°
Topping: grease a 13x9x2-inch baking pan; line bottom with waxed paper and then grease the paper. Pare and core apples; then cut into 1/4-inch thick wedges (about 2 cups). Pour melted butter into pan and sprinkle with brown sugar. Arrange apples, edge to edge, over sugar.

Cake: sift together flour, baking powder and salt. Cream shortening with sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in dry ingredients alternately with milk. Add vanilla, blend well. Pour batter over apples.

Bake 40-45 minutes. Turn cake upside down on a large cake plate or platter immediately. Serve warm with whipped cream.

Same as the carrot cake, this recipe was pulled out to take care of the abundance of leftover zucchini from the garden. Yes, even after making a batch of relish. And same as the pumpkin bread, this was wrapped in aluminum foil and distributed among the worthy. Excellent with a spread of cream cheese.